Barbecue Marinades for ChickenMarinating is best done in the refrigerator for at least 8 hours, which allows the marinade to penetrate. If you prick the chicken with a fork this can help reduce the marinating time. Another trick is to place the pricked chicken in the marinade and microwave on low (10% power) or defrost cycle for 10 to 15 minutes. This speeds up marinating time and also reduces cooking time on the barbecue. Chicken pieces which have thicker-than-average parts are best partly cooked before placing them on the barbecue. You can do this by parboiling the chicken on top of the stove for about 10 mins. or by placing the chicken and marinade in a baking dish, covering, and cooking in a 180ºC oven for 15 minutes. Take care when cooking chicken with a marinade containing sugar, jam or honey. The sugar attracts the heat and can burn very easily. Make sure the heat is low and turn frequently.Easy Fajita Chicken Marinade

To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.

To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.) Contributed by Susan_hl, 2nd June 2016

Method:Preheat oven to 160 degrees Celsius. Wrap ham completely with silicone paper-lined aluminium foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake for 1 hour. Place marmalade in a 1 litre saucepan and bring to a simmer over medium-high heat. Transfer to a blender or use a stick blender and puree until smooth. Add mustard and vinegar; stir to combine. Remove ham from oven and unwrap; discard silicone paper and foil. Transfer ham to a cutting board. Using a large sharp knife, score fat in a diamond pattern, making the lines about 3/4 inch apart. Line baking dish or oven tray with silicone paper. Return ham to baking dish. Increase oven temperature to 190 degrees. Brush ham evenly with 3/4 of the marmalade mixture and return to oven. Bake ham for 30 minutes. Brush ham with remaining glaze and continue cooking 10 minutes more. Transfer to a cutting board until ready to carve.

To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.

To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.) Contributed by Susan_hl, 2nd June 2016

To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.

To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.) Contributed by Susan_hl, 2nd June 2016

Method:Cook mustard seeds in a frying pan over medium heat, shaking the pan, for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns. Cook for 2 minutes or until aromatic. Set aside to cool. Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic, ginger, chilli, turmeric, vinegar and oil. Process until smooth. Store in fridge in a screw top jar for up to 1 month, or freeze in small portions. Use in curries – for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb, or use as a marinade mixed with a little yoghurt.

To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.

To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.) Contributed by Susan_hl, 2nd June 2016

To Freeze: Place all ingredients into a 1-gallon (3ltr) freezer bag. (I used a quart-sized or 1 ltr bag for 2 chicken breasts). Seal bag. Freeze flat.

To Serve: Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F (about 180C) for 35 minutes. (Since there were only two chicken breasts, I decided to grill mine in my cast iron grill pan.) Contributed by Susan_hl, 2nd June 2016